Seafood Stuffed Jalapenos

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These are quick and easy to prepare and can be made with roasted and peeled jalapeños or fresh out of the garden. Serve these chilled as an appetizer or even as a luncheon entree on a hot day.

Ingredients

  • 1 4 ½-ounce can crab meat

  • 1/4 cup salad shrimp, chopped

  • 1/3 cup grated Monterey Jack cheese

  • Mayonnaise

  • 8 to 10 fresh jalapeños, stems and seeds removed, split in half lengthwise

Instructions

In a bowl, combine the crab, shrimp, and cheese. Add enough of the mayonnaise to hold the mixture together and mix well. Fill each jalapeño with a mound of the mixture.

Serve immediately or chill well to serve later.

 

Marinated Jalapeno Mushrooms

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This marinated appetizer will keep for a long time and is better if made up a day in advance to allow the flavors to be absorbed by the mushrooms. It should be transported in a cooler but is best served at room temperature.

Ingredients

  • 4 canned jalapeños, drained and chopped, liquid reserved

  • ½ lemon

  • 1 ½ pounds button mushrooms, sliced

  • 1 tablespoon Dijon mustard

  • 1 tablespoon reserved jalapeño liquid

  • 1 tablespoon distilled vinegar

  • 1/3 cup vegetable oil

  • 1/4 teaspoon ground cayenne chile

  • Salt and freshly ground black pepper

  • 2 ounces Roquefort or Bleu cheese, crumbled

  • 2 green onions, sliced including some of the green

  • Garnish: Chopped parsley

Instructions

Place the mushrooms in a bowl and squeeze the lemon over them to keep them from turning brown.

In another bowl, whisk the mustard, jalapeno liquid, vinegar, and 1 tablespoon water together until well mixed. Whisk in the oil in a thin stream to form an emulsion. Season the dressing with the cayenne, salt, and pepper. Stir in the jalapeños, cheese, and onions.

Pour the dressing over the mushrooms and toss well to coat. Allow the mushrooms to sit at room temperature for an hour to blend the flavors.

Caribbean Chicken Drumsticks

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This recipe is the Caribbean answer to Buffalo wings. Although it calls for the chicken to be grilled, the drumsticks can also be broiled, baked, or even deep-fried before being dipped in the sauce.

Ingredients

Sauce:

  • ½ cup chopped onion

  • 2 tablespoons minced ginger

  • 1 tablespoon minced garlic

  • 1 tablespoon olive oil

  • 1 cup chicken broth

  • ½ cup catsup

  • 1 to 2 habanero chiles, stems and seeds removed, chopped

  • 2 bay leaves

  • 6 allspice berries

  • 5 juniper berries (optional)

  • 1/4 teaspoon ground white pepper

  • 2 pounds chicken wings

Instructions

In a saucepan, saute the onion, ginger, and garlic in the oil until soft. Add the remaining sauce ingredients, bring to a boil, lower the heat, and simmer until the sauce is reduced and thickened. Remove the bay leaves and place the sauce in a blender or food processor and puree until smooth.

 

To form the drumsticks, cut off the wing tips, remove the skin, and cut apart the two bones. Twist and remove the smaller bone. Cut the meat from one half the bone, keeping the meat in one piece. Turn the loosened meat over the attached meat for a mock drumstick.

Brush either the drumsticks or the grill lightly with vegetable oil to keep from sticking to the grill. Cook over a slow fire, turning frequently for 20 to 30 minutes.

To deep fry the drumsticks, heat the oil to 375°F and fry until golden, remove and drain. To bake, place some all-purpose flour in a paper bag, drop in the drumsticks and toss to coat. Shake off any excess flour, and place on a baking pan. Bake in a 350°F oven until done. If you don’’t want to mess with making the drumsticks, just use chicken wings.

 

Southwestern Green Chile Cheese Log

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Although it’s easy to prepare and extremely tasty, believe me, this ain’t your grandmother’s cheese ball. Although this type of appetizer has graced party tables for years, this one will soon become a new favorite. I use pecans because they are so plentiful here, but substitute walnuts or almonds if you prefer.

Ingredients

  • ½ cup chopped green New Mexico chile, which has been roasted and peeled

  • 1  8-ounce package cream cheese, softened

  • 1/4 cup crumbled blue cheese

  • 2 tablespoons ground red New Mexico chile

  • 3/4 cup pecans, finely chopped

Instructions

Combine the chile and the cheeses in a bowl and mix well. Refrigerate until firm.

Toss the pecans in the ground chile until well coated.

Roll the cheese between 2 pieces of wax paper to form a log. Then roll the log in the crushed nuts and chill for 8 hours before serving.

To serve, place the cheese log on a platter and arrange crackers around the cheese and place a knife on the platter for spreading.

Habanero Mustard Marinated Mushrooms

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This recipe has a double hit of habanero both in the oil and in the mustard. For a milder version, cut down the marinating time and/or use unflavored olive oil.

Ingredients

  • 1 pound Cremini or white button mushrooms
  • 1/3 cup lemon juice, fresh preferred
  • 1 cup habanero-infused oil
  • 3 tablespoons habanero mustard
  • 3 cloves garlic, crushed
  • 1 tablespoon chopped green onions
  • 1 tablespoon capers, drained
  • Salt to taste
  • Chopped fresh parsley

Instructions

Clean the mushrooms well using a soft brush. Trim the tough end, remove any dark spots, and leave the stems on the mushrooms. Place in nonreactive saucepan, sprinkle with a little of the lemon juice, and cover with water. Simmer until tender, about 10 to 15 minutes, drain and place in a nonreactive bowl.

Whisk together the lemon juice, oil, mustard, and garlic and pour over the mushrooms. Marinate at room temperature for 30 to 45 minutes.

Toss with the onions and capers and season with salt. Refrigerate for up to 1 week before serving.

Bring to room temperature, drain, and garnish with the parsley before serving.